Grandchildren Fish Cakes
My mother would often make these hearty fishcakes and I am sure that she never followed a recipe but this one I found in her much thumbed recipe file, it may have been her starting point. As an approximate guide the original recipe states that the proportion of cooked fish should always be equal to, or greater than, that of the potato. Mum would keep these in the fridge and fry them until golden in butter when we were ready to eat. We always ate these with Heinz tomato ketchup.
ingredients
400g - 500g cooked fish
3-4 medium-size potatoes
1 tbsp butter
1 egg
sea salt
freshly ground black pepper
chopped parsley
seasoned flour
beaten egg
dry white breadcrumbs
butter and oil for frying
method
Place the fish in a buttered, ovenproof dish, with a little lemon juice, cover with buttered paper and cook for 15-20 minutes in the oven at 170C. Once cooked remove from the oven and flake the fish, remove any skin and bones, add to a bowl. Peel the potatoes, place in a pot with cold water and bring up to the boil, cook until tender. Drain, steam dry, and mash well. Beat in the butter, egg and parsley, then season well. Fold through the flaked fish. Portion into fishcakes (2 tablespoons approx) onto a seas and shape into fish cakes. Take three plates or bowls: in the first bowl add the seasoned flour, in the second bowl beaten egg and in the third bowl dried breadcrumbs. Roll the fish cakes in flour, then egg and then the breadcrumbs and then set aside. Cover and refridgerate if cooking later.
To cook the fishcakes take a large frying pan add a little butter and oil and once lightly sizzling add the fishcakes and brown on each side turning carefully. Drain when golden brown and serve hot and with tomato ketchup.
